*  Exported from  MasterCook  *

                              Kotmis Satsivi

Recipe By     : Chef Marina Chekov, Hotel Otrar, Almaty, Kazakhstan
Serving Size  : 4    Preparation Time :0:00
Categories    : Russian                          Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Roast Chicken:
   3       lb           Chicken
   1       ts           Black pepper -- fresh ground
   4       tb           Butter -- melted
   1       tb           Vegetable oil
     3/4   ts           Salt
                        Walnut Sauce:
   1       c            Walnuts -- shelled, pulverized
                        -into a paste
     1/2   ts           Salt
     1/8   ts           Saffron
   1                    Bay leaf
     1/8   ts           Cinnamon ground
     1/8   ts           Cayenne flakes or Tabasco
                        -sauce
   1       tb           Parsley -- freshly chopped fine
   2       tb           Butter
   2       cl           Garlic -- minced
   2       tb           Onions -- chopped
   1       tb           Flour
   1 1/2   c            Chicken stock
   2       tb           Red wine vinegar or cider
                        -vinegar
     1/4   ts           Ground cloves

  Roast Chicken:

  Dry chicken inside & out. Melt the butter and oil together then
  brush chicken with this mixture until completely coated. Preheat
  oven to 475 degrees F. Place chicken on its side on a rack in a
  shallow baking pan. Roast in oven for 10 minutes then turn onto its
  other side after brushing again with the butter-oil mixture and
  roast for another 10 minutes. Turn bird onto its back, reduce oven
  temperature to 400 degrees F, baste with the butter-oil mix, and
  roast for another 40 minutes. Baste at least once with the
  butter-oil mixture during this time period. While the chicken is
  roasting you must make the walnut sauce.

  Walnut Sauce:

  Melt the butter in a large, heavy skillet over High heat, add the
  onions & garlic, lower heat to to Medium, and cook while stirring
  for 4 minutes. Stir in the flour and mix into a paste. Stir in the
  chicken stock, bring to a boil over High heat, stirring constantly
  until the mixture thickens. Stir in the vinegar, cloves, salt,
  pepper, bay leaf, saffron, parsley, & walnut paste. Lower heat to
  Low and simmer for 6 minutes.

  Quarter the chicken and pour the sauce over the quarters. Serve at
  once.
 

                   - - - - - - - - - - - - - - - - - -